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This Item  Mac Knife Superior Santoku Knife, 6-1/2-Inch, Silver |  |  |  |  |  | |
| Price | $74.95 | $159.95 | $69.95 | $52.50 | $18.99 | -12% $145.00 List: $165.00 |
| Delivery | — | — | — | — | Get it as soon as Sunday, Jul 28 | Get it as soon as Sunday, Jul 28 |
| Customer Ratings | ||||||
| Comfort | ||||||
| Giftable | ||||||
| Value for money | ||||||
| Easy to hold | ||||||
| Ergonomic | ||||||
| Sold By | Cutlery and More | MAC Knife | Cutlery and More | MAC Knife | Amazon.com | Europe´s Best |
| number of pieces | 1 | 2 | 1 | 1 | 1 | 1 |
| blade edge | Plain | 15-degree per side, double-bevel | Plain | Plain | Hollow | Hollow |
| blade material | Steel | High-Carbon, stain-resistant, molybdenum steel. | Steel | Steel | High Carbon Steel | Stainless Steel |
| blade length | 6.5 inches | 8 inches | 3.25 inches | 4 inches | 6.5 inches | 7 inches |
| blade color | Silver | Stainless steel | Silver | Silver | Silver | — |
| handle material | Wood | Plastic,Wood | Wood | Wood | Stainless Steel,Steel | Stainless Steel |
Reviews with images
Buy the MSK-65 instead of the SK-65
If you can afford the difference in price, the MAC MSK-65 is a nicer knife and performs better than the SK-65.I wanted a Santuko knife with the primary goal of slicing cucumbers. When I use my chef's knife the slices stick to the blade and then fall all over the place. So, I did some research and found this MAC SK-65. Great reviews. I did a little more research and found the MAC MSK-65. Wondering which one performed my primary task the best, I bought both!They are very similar and the same with regard to: Manufacturer Type of steel Blade shape Size, length, width Sharpness (very) Pakka wood handle (nice feel) Overall quality (high)Here is how they differ:Price: The MSK-65 is much more expensive than the SK-65.Blade style: The MSK-65 is hot-forged steel while the SK-65 is stamped. I don't think this matters.Weight: The MSK 65 weighs about .4 ounces more, on my postal scale.With the MSK-65 having a forged blade it has a Bolster. This seems to be where the extra weigh comes from. In the hand, that extra weight, and the placement of the weight, gives the MSK-65 a more substantial feel. In comparison the SK-65 feels more nimble.With the forged blade the MSK-65 offers dimples, or a Granton edge, while the SK-65 has a sort of sanded edge. The dimple edge and the sanded edge is supposed to help food not stick to the blade.The sanded edge on the SK-65 failed in my cucumber slicing test. Multiple slices would stick to the blade and stack up, and the fall about, getting under the blade. This is exactly the problem I was trying to get away from. Additionally, I could feel the sanded edge providing resistance while cutting through the food. I did not like this.In comparison, the dimples on the MSK-65 performed as expected. One or two slices might hold to the blade, but the would fall off easier, and more in the direction of the cut food pile. Additionally, a small flick while cutting and the pieces would fall off.Lastly there is the handle. The handle on the MSK-65 is tapered on the sides near the bolster. This make it comfortable to use a pinch grip, as one would on a chef's knife. The handle on the SK-65 is a longer and not tapered at the blade end. If you don't use a pinch grip or have larger hands, the SK-65 handle might be for you. My hands preferred the feel of the MSK-65 handle. I will post some pictures of the handles.Using each knife side-by-side, the MSK-65 is better than the SK-65. It looks better, it feels better in the hand and when cutting, and it slices cucumbers better. :)
Top reviews from the United States
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Reviewed in the United States on November 22, 2013
Size: 6-1/2-InchVerified Purchase
If you can afford the difference in price, the MAC MSK-65 is a nicer knife and performs better than the SK-65.
I wanted a Santuko knife with the primary goal of slicing cucumbers. When I use my chef's knife the slices stick to the blade and then fall all over the place. So, I did some research and found this MAC SK-65. Great reviews. I did a little more research and found the MAC MSK-65. Wondering which one performed my primary task the best, I bought both!
They are very similar and the same with regard to:
Manufacturer
Type of steel
Blade shape
Size, length, width
Sharpness (very)
Pakka wood handle (nice feel)
Overall quality (high)
Here is how they differ:
Price: The MSK-65 is much more expensive than the SK-65.
Blade style: The MSK-65 is hot-forged steel while the SK-65 is stamped. I don't think this matters.
Weight: The MSK 65 weighs about .4 ounces more, on my postal scale.
With the MSK-65 having a forged blade it has a Bolster. This seems to be where the extra weigh comes from. In the hand, that extra weight, and the placement of the weight, gives the MSK-65 a more substantial feel. In comparison the SK-65 feels more nimble.
With the forged blade the MSK-65 offers dimples, or a Granton edge, while the SK-65 has a sort of sanded edge. The dimple edge and the sanded edge is supposed to help food not stick to the blade.
The sanded edge on the SK-65 failed in my cucumber slicing test. Multiple slices would stick to the blade and stack up, and the fall about, getting under the blade. This is exactly the problem I was trying to get away from. Additionally, I could feel the sanded edge providing resistance while cutting through the food. I did not like this.
In comparison, the dimples on the MSK-65 performed as expected. One or two slices might hold to the blade, but the would fall off easier, and more in the direction of the cut food pile. Additionally, a small flick while cutting and the pieces would fall off.
Lastly there is the handle. The handle on the MSK-65 is tapered on the sides near the bolster. This make it comfortable to use a pinch grip, as one would on a chef's knife. The handle on the SK-65 is a longer and not tapered at the blade end. If you don't use a pinch grip or have larger hands, the SK-65 handle might be for you. My hands preferred the feel of the MSK-65 handle. I will post some pictures of the handles.
Using each knife side-by-side, the MSK-65 is better than the SK-65. It looks better, it feels better in the hand and when cutting, and it slices cucumbers better. :)
I wanted a Santuko knife with the primary goal of slicing cucumbers. When I use my chef's knife the slices stick to the blade and then fall all over the place. So, I did some research and found this MAC SK-65. Great reviews. I did a little more research and found the MAC MSK-65. Wondering which one performed my primary task the best, I bought both!
They are very similar and the same with regard to:
Manufacturer
Type of steel
Blade shape
Size, length, width
Sharpness (very)
Pakka wood handle (nice feel)
Overall quality (high)
Here is how they differ:
Price: The MSK-65 is much more expensive than the SK-65.
Blade style: The MSK-65 is hot-forged steel while the SK-65 is stamped. I don't think this matters.
Weight: The MSK 65 weighs about .4 ounces more, on my postal scale.
With the MSK-65 having a forged blade it has a Bolster. This seems to be where the extra weigh comes from. In the hand, that extra weight, and the placement of the weight, gives the MSK-65 a more substantial feel. In comparison the SK-65 feels more nimble.
With the forged blade the MSK-65 offers dimples, or a Granton edge, while the SK-65 has a sort of sanded edge. The dimple edge and the sanded edge is supposed to help food not stick to the blade.
The sanded edge on the SK-65 failed in my cucumber slicing test. Multiple slices would stick to the blade and stack up, and the fall about, getting under the blade. This is exactly the problem I was trying to get away from. Additionally, I could feel the sanded edge providing resistance while cutting through the food. I did not like this.
In comparison, the dimples on the MSK-65 performed as expected. One or two slices might hold to the blade, but the would fall off easier, and more in the direction of the cut food pile. Additionally, a small flick while cutting and the pieces would fall off.
Lastly there is the handle. The handle on the MSK-65 is tapered on the sides near the bolster. This make it comfortable to use a pinch grip, as one would on a chef's knife. The handle on the SK-65 is a longer and not tapered at the blade end. If you don't use a pinch grip or have larger hands, the SK-65 handle might be for you. My hands preferred the feel of the MSK-65 handle. I will post some pictures of the handles.
Using each knife side-by-side, the MSK-65 is better than the SK-65. It looks better, it feels better in the hand and when cutting, and it slices cucumbers better. :)
Images in this review
Top reviews from other countries
DAXX
Very fine quality, beautiful and sharp as a razor...
Reviewed in Canada on June 25, 2020Size: 6-1/2-InchVerified Purchase
Sergio
Bueno pero la hoja es muy delicada
Reviewed in Mexico on July 15, 2019Size: 6-1/2-InchVerified Purchase
LWG
Extremely sharp and perfect size
Reviewed in Canada on February 9, 2023Size: 6-1/2-InchVerified Purchase
morten paulsen
Highest recommendation. My favourite knife.
Reviewed in Canada on December 2, 2021Size: 6-1/2-InchVerified Purchase
alice
Best knife in my kitchen!
Reviewed in Canada on March 9, 2019Size: 6-1/2-InchVerified Purchase
